Preheat the oven to 350 degrees F and lightly coat 20 cups of a mini-muffin tin with non-stick cooking spray or butter.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and honey. Pour wet mixture into the dry mixture, stirring just to combine. Gently stir in the grated carrot.
Using a small ice cream scoop or a spoon, fill the prepared mini-muffin cups 3/4 full. Bake until golden or until a toothpick inserted in the center comes out clean, about 12 minutes. Transfer to a wire rack and let cool for about 10 minutes. Remove the muffins from the pan and cool completely.
